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Kevin Curry

Crispy Baked Sweet Shoestring Potatoes

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Whether you’re watching the big game, having a small get together at the house or wanting a break from potato wedges, shoestring potatoes make meal time much more enjoyable.

I teamed up with my friends at Morton to create this recipe idea for their #EraseFoodWaste campaign. While there should not be any leftovers for making delicious spiralized shoestrings, no worries if there are! Do what us Texans do – stuff them in a (breakfast) quesadilla or taco to start your day off right!

Admittedly, I had more success making these in my convection oven with the air-fry setting, but these work equally well in a standard oven, just need a bit more patience. Here are some tips!

– Use the spiralized setting for the thickest noodles, not the thinnest. The potatoes shrink when baking.
– Pat the potatoes dry after spiralizing (or even slicing into wedges) since they have a lot of water and can get soggy.
– Give the potato sticks as much breathing room as possible, which may mean baking on separate trays; then allow them to cool to harden and get crispy.
– At 15 minutes begin to monitor the shoestrings for any pieces that are heavily browning (or burning) and remove those from the oven. Continue this process every 5 minutes, removing pieces that are browning/burning.

The key to this shoestring fried potato recipe is in chipotle rub. In a big bowl add avocado or olive oil, smoked paprika, chili powder, black pepper, cayenne, cumin and a pinch of sea salt. then add the noodles to the spice. Mix all the spices and add the potato noodles to the bowl and combine. That’s it. Very easy, fun, and the taste will delight you.

Bake on a baking tray lined with parchment paper for up to 20 minutes at 420F.

Enjoy your shoestring potatoes my friends!

Crispy Baked Sweet Shoestring Potatoes

Ingredients for 4 servings

* Optional Substitution Note

  • 3 large sweet potatoes, raw
  • 2 tablespoons avocado oil or extra virgin olive oil
  • Chipotle rub
    • 1 tablespoon smoked paprika
    • 1 teaspoon chili powder
    • 1/2 teaspoon cayenne
    • 1 teaspoon black pepper
    • 1/2 teaspoon cumin
  • sea salt to taste (I used Morton Coarse Sea Salt)


Step 1

Set oven to 420F.

Step 2

Wash the sweet potatoes, then spiralize into noodles (using the thickest setting of noodles if possible).

Step 3

Pat the noodles dry with a paper towel or towel.  Place the noddles in a bowl and add the olive oil and seasonings.  Add a pinch of sea salt, then toss the noodles in the seasoning.

Step 4

Spread the shoestrings on a baking tray lined with parchment paper, allowing them room to breathe.

Step 5

Bake for 15 to 20 minutes, then immediately begin monitoring the potatoes to remove any burned or browning pieces every 5 minutes, until they are all baked.  No worries if they are limp when you remove them, they get crispier as they dry.  This should take about 30 minutes.

Step 6

Season to taste with sea salt!

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Prep 10min
Cook 30min
Total 40min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!